Öz
In drying of fruits and vegetables using traditional methods, the degree of drying temperature and time applied significantly affect the quality and cost of the final product. The high temperature and long drying periods generally trigger unwanted changes, causing a decrease in the quality attributes of product and an increase in energy expenditure. Pulsed electric field technique is known to be one of the alternative techniques that has emerged in recent years, which has the potential to reduce these drawbacks in drying. In most of the studies conducted so far, it has been reported that with this technique the quality attributes are more protected and the energy consumption can be reduced in the drying of fruits and vegetables. Within the scope of this review, the effects of pulsed electric field application on the drying behavior and quality characteristics of fruits and vegetables were evaluated.